I know this seems weird but hear me out.
This past weekend, while the snow was steady falling, and my nose was constantly running, I watched Sweet Julia that comes one The Cooking Channel. First, let me say that there is something nostalgic about watching cooking shows. It kind of puts your mind at ease and takes you to a very comfortable place. One of my new favorite cooking shows is Sweet Julia. I have heard of the show and even seen in it in the “guide” section from time to time but never really sat and watched the show. The episode I watched this past weekend was awesome! She made Red Velvet Cake, Caramel and Chocolate Truffles, and Frozen Cherries with a hot white chocolate sauce. Doesn’t that just sound interesting? Frozen fruit and hot white chocolate sauce? Who would have ever thought about putting those two ideas together? Not me. I can tell by the way your face is twisted, not you either. I want you to keep with me on this because I was just as puzzled as you are now, but this dish took my mouth on a delicious joy ride!
On the show, you see Julia use frozen cherries, which is an excellent choice and something that I am going to try next. However, I thought it would be interested to try strawberries. You can actually use whatever frozen berry you want, it will still make you happy. For Julia, her berry of choice was cherries and as I watching the show I was thinking “Damn, that looks so good and interesting! I have to try this”. One thing I thought would make this idea more indulgent would be to add something to soak up that sauce. I immediately thought “POUND CAKE”! How awesome would that be to have pound cake at the bottom, frozen berries on top, hot white chocolate sauce, and crunch slivered almond?! Doesn’t that sound interesting? Instead of having a warm compote or jelly on top of cake, go frozen!
Let me tell you something Sugar Babies, you may be doubting me now, but if you give this a shot, your mind will go through a journey where it may take a while to process things but it will finally arrive at a destination of pure bliss. What I did was added Amaretto to the sauce to give it a nutty flavor ( I love Amaretto). If you don’t have Amaretto, you can use vanilla extract, Brandy, Bourbon, or orange liqueur. Another thing, on the show you see Julia pulling the cherries straight from the freezer but I allowed my berries to slightly unthaw. Not unthaw to the point where they are juicy but just enough where I can bite into it easily. Thank you Julia, where ever you are in the world. I was confused and a bit taken off guard at first, but I love this idea and I thank you for sharing one of your guilty pleasures with the rest of the world.
Recipe partially adapted from “Sweet Julia”Print